I've used it in the past and my mother used to cook with it a lot. The home cooking I grew up with was my mother cooking food in ghee. It was always the bought variety, we didn't go to the trouble of making it. Ghee is just the butter fat with the milk solids removed so it tolerates high temperature cooking better than butter. It tastes pretty much the same as butter but less creamy. Its quite hard at room temperature.

I love it. You can make ghee yourself. Just melt butter on low heat in a pan and keep skimming the foam off the top. The residual water in the butter will evaporate soon enough and the butter will start to brown. Some of the residual milk solids might stick to the side of the pan. Remove from heat when it's a nice light brown color and has a nutty aroma.